Ingredients
- 80g/3oz butter, at room temperature
- 3 tbsp fresh dill, chopped
- 3 tbsp fresh chives, chopped
- salt and freshly ground black pepper
- 300g/10½oz fresh sorrel leaves, washed and trimmed
- 400g/14oz readymade puff-pastry block
- 4 x150g/5oz salmon fillets, skin and bones removed
- 1 free-range egg yolk, beaten
- salad leaves, to serve
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